Meet the chef

Hi! My name is Zyren, though I often introduce myself as “Z”. I’m a proud Filipino who cant sing nor play basketball; however, I did inherit the cooking abilities.

I remember my first job in Whangamatā - a dishwasher at age 12 or 13. There was a night where we had dinner at a local Thai restaurant, and I couldn’t stop looking into the kitchen. I don’t know whether it was the lights, the heat, the stressful shouting but something got a hold of me and still hasn’t let go.

We then moved to Whitianga, where a teacher put me in contact with Blue Ginger. There, I completed my chef’s apprenticeship and worked my way up the ranks to eventually become Head Chef. I held this title for three years. I also had the opportunity to work at Quince, a highly awarded restaurant in Vietnam. More recently I have been working at Basker, a Beautiful restaurant set along the Whitianga Waterways! Working at Basker is great as I get to expand my knowledge and broaden my skillset.

I have been so lucky to be surrounded by hardworking, inspirational and motivational people throughout my career.

Now I feel it is time to step out and put these skills and myself to the test with Peckish Catering and Private Cheffing.

Enquire today
Enquire today
A man wearing glasses, a watch, and a necklace, sitting at a restaurant table with plates of food and glasses, with a rustic brick and wood interior, visible window, and decorative candles in the background.
Three people smiling in a tent at a gathering, with two women on either side and a man in the middle holding a plate of food, all wearing floral shirts.
Gourmet dish with a piece of meat topped with a leafy green vegetable and microgreens, served in a brown sauce
Close-up of a gourmet taco with orange fish roe, diced red onion, and microgreens, set on a bed of smooth stones.
Three cooked shrimp on a black plate with yellow flower petals and sauce, with a blurred background of another plate of food.
Sliced raw fish topped with chopped green onions and garnished with purple-leaf microgreens, served with a side of yellow sauce on a white plate.
Dessert with white mousse topped with green gel and a small chocolate ball, served on a red base.
Table with various plates of food and three cocktails near a window overlooking a waterfront scene with industrial structures and distant hills.
A dessert with a caramelized top in a white bowl, decorated with pink flowers and small dark berries, placed on a green leaf-shaped tray on a wooden table.
Close-up of a slice of bread topped with prosciutto, green pesto, fresh basil leaves, chopped hard-boiled egg, and sliced figs on a wooden surface.
A plate of food featuring a meat dish with herbs on top, served with a bed of creamy yellow sauce, garnished with crispy fried onions and fresh herbs. Another plate with scrambled eggs garnished with herbs is partially visible in the foreground.
A glass of berry dessert garnished with fresh berries, mint leaves, and a purple flower, and a small bowl of crème brûlée topped with berries and edible flowers on a dark countertop.